Baingan Bharta with Whole Wheat Roti

Ingredients

• 600 gEggplant
• 200 gOnion
• 300 gTomato
• 3 cloveGarlic
• 10 gGinger
• 1 pcsChili
• 20 gRapeseed oil
• 2 tspCumin
• 2 tspCoriander
• 0.5 tspTurmeric
• 1 tspGaram masala
• 15 gCilantro
• 0.5 pcsLemon
• 200 gWheat flour
• 130 mlWater
• 8 gSalt

Instructions

1. 1

   Roast the eggplant

   • Preheat the oven to a high temperature
   • Prick the eggplant all over
   • Place the eggplant on a tray
   • Roast until the skin is dark and the flesh is very soft
   • Let cool briefly
   • Peel off the skin and roughly mash the flesh
2. 2

   Toast the masala

   • Heat oil in a pan
   • Fry onion until translucent
   • Briefly sauté ginger and garlic
   • Stir in chili and spices
   • Add tomatoes and cook down until thick
3. 3

   Finish the bharta

   • Stir the roasted eggplant into the masala
   • Simmer gently until well combined
   • Season with salt and lemon
   • Fold in cilantro
4. 4

   Knead roti dough

   • Mix flour and salt
   • Work in water gradually
   • Knead into a smooth dough
   • Rest covered
5. 5

   Cook the rotis

   • Divide dough into portions
   • Flatten and roll out thin rounds
   • Heat a pan until very hot
   • Cook roti dry and flip
   • Finish until brown spots appear
   • Keep warm
6. 6

   Plate and serve

   • Spoon bharta into bowls
   • Serve with rotis